Vegetable salad Vitamin from cabbage and carrots - a recipe with step-by-step photos on how to make it with bell peppers. Marinate cabbage with bell pepper: quickly, easily, with photos and secrets of taste Salad with cabbage and bell pepper

How delicious does a stack of coleslaw look, going straight into your mouth! No matter what salads catering establishments abound in, without cabbage salad this repertoire will be incomplete, even incomplete. After all, this appetizer is not only truly folk and popular, it is also a medicinal dietary dish (if you do not add vinegar). And what can we say about the diet of those losing weight: nutritionists assure that you can eat cabbage from morning to evening in any quantity and not gain a single gram. This is explained by a negative balance, when the body spends more energy processing cabbage than it enters the body with the vegetable. And how can you not love cabbage after this? Indeed, among many of its relatives - broccoli, Brussels sprouts, cauliflower - it is the white cabbage that takes first place in the quality and speed of cleansing the body of toxins. It’s not for nothing that the same nutritionists call the simplest cabbage and carrot salad “broom salad.”

Today we offer a folk salad that is richer in taste, even several of its varieties - “for now” and “for later”, i.e. fresh and quickly marinated appetizer. Attention, detailed recipe with photos in two versions.

Quick cabbage salad with bell peppers and carrots

Vitamin, light and beautiful salad. What you need for the spring table is low-calorie, light, “warm-up” - the most ideal dish to eat before serving the main dish. Cabbage will fill you up, stimulating your appetite, but will prevent you from overeating, which means that those who want to lose weight will gain extra calories.

Cooking time 15 minutes. This amount of food yielded 4-5 servings of salad.

What we need for the salad:

• white cabbage - 300g;
• bell pepper - 1 pc.;
• red salad onion - 0.5 pcs.;
• olive oil - 2 tbsp. ;
• vinegar 9% - 1 tsp;
• sugar - 1 tsp;
• salt to taste;
• dill - 0.5 bunch.

How to make a delicious salad from cabbage, peppers and carrots

If desired, you can cut fresh cucumbers into strips - in season they will give the salad a summer aroma. The autumn and winter version of the salad can do without cucumbers - the greenhouse ones will only add bright color. Serve as an addition to the main dish.

Cabbage salad with bell peppers in instant marinade

How can you not love pickled cabbage? And if you add carrots, bell peppers and garlic to it, you’ll get a wonderful appetizer. Today we will prepare a very interesting cabbage salad with bell pepper in a marinade. It's quick and easy to prepare, and can be served within a few hours. The salad goes well with fried meat or boiled potatoes. If you are on a diet, then the snack will not add extra calories and will only benefit your health.

Ingredients:

• white cabbage - 350-400g;
• small carrot – 1 pc.;
• sweet red pepper – 1 pc.;
• garlic – 1 clove;
• sugar – 15g;
• salt – 0.5 tsp;
• water – 50g;
• table vinegar, 9% - 1 tbsp;
• vegetable oil – 15-20ml.

How to quickly prepare cabbage salad with pepper in marinade

Now the cabbage can be served: it’s an excellent quick-cooking appetizer. Some can be eaten immediately, and some can be put into jars and stored in the refrigerator for several days. Such a preparation can stand for 1-2 weeks without problems.

So, the main thing that we have learned about preparing cabbage salad is that you must mash the shredded cabbage - this way it will reveal its aroma to the maximum, and add sugar - it will give that same unique taste that is familiar to us from childhood, from school canteens to respectable sanatoriums.

Bon appetit and delicious salad!

Description

“Vitamin” salad from cabbage and carrots This is a very tasty and healthy dish that is very easy to prepare at home. This salad can be served on a holiday table or used for daily consumption. In addition, it can even be added to first courses as a base.

The salad got its name because of its vitamin-rich composition. Cabbage, carrots, peppers, together with onions form not only a very tasty, but also a very healthy mass that can even be closed for the winter. Carrots alone contain the carotenes necessary for the body, as well as vitamin C, not to mention cabbage, which contains vitamins A, B, C, E, as well as potassium, molybdenum, and many other trace elements. Thanks to this, consuming such a vitamin salad allows you to strengthen your immune system and prevent the development of many diseases.

Vegetable salad from cabbage and carrots is very easy to prepare with your own hands if you have all the necessary ingredients available. It is best to collect them from your own garden, as this way you will be sure that they are fresh.

We invite you to read our simple recipe with step-by-step photos to learn how to properly prepare a tasty and satisfying “Vitamin” salad, which will help you not only diversify your diet, but also provide your body with the necessary amount of vitamins. It’s easy to do this at home, and we invite you to check it out.

Ingredients

• 
  (5 kg)
• 
  (1 kg)
• 
  (1 kg)
• 
  (1 kg)
• 
  (4 tbsp.)
• 
  (340 g)
• 
  (0.5 l)
• 
  (0.5 l)

Cooking steps

First, you should prepare all the necessary ingredients and make sure they are fresh. Place them on the table in front of you so you don’t waste time looking for them while cooking.



Peel the onion and cut into rings or half rings, as you prefer.



Then take the bell pepper, wash it, remove the stem and remove the seeds. After that, cut it in half and start cutting into not very thin strips.



It is better to grate the carrots on a Korean vegetable grater, after washing them and removing the peel using a vegetable peeler. Place the carrots in the same container where you put the onions and bell peppers.



Now chop the cabbage. The first two layers of petals must be removed so that only the freshest ones remain. Don't forget to rinse the cabbage before cutting, and after shredding it, add it to the rest of the ingredients..





Using a spoon, mix the ingredients in a container and leave in the refrigerator for half an hour to soak in the dressing. You can add garlic if you wish..



If you want to close the “Vitamin” cabbage and carrot salad for the winter, you can start putting it in jars. Or serve immediately.



Bon appetit!

Cabbage salad with bell peppers is both a simple appetizer, quick to prepare, and a complete, rich and fortified dish.

Moreover, its peculiarity is that, unlike fresh cabbage, it does not cause flatulence or digestive disorders and has a pleasant smell and sweet taste.

You can diversify the salad by adding carrots, onions, herbs or herbs. In addition, some of the delicacy can be left in jars with nylon lids for current use, and the rest can be sealed for long-term storage for the winter.

Quick cabbage salad with bell pepper

Quick to prepare, a tasty appetizer made from cabbage and sweet peppers will complement any dish. And the peculiarity of this recipe is that the preparation will be ready for consumption after 5-6 hours.

Components:

• Cabbage – 1 kg
• Carrots – 200 g
• Sweet pepper – 300 g
• Garlic cloves – 2 pcs.
• Sugar – 2 tbsp.
• Salt – 1 tbsp.
• Sunflower oil – 80 ml
• Vinegar – 50 ml
• Water – 50 ml

1. Separate the cabbage from the top leaves, wash and dry. Chop the vegetable into thin strips.
2. At the same time, peel the carrots, wash them well and grate them.
3. Place the vegetables in a bowl and lightly mash them with your hands.
4. Remove the stem and seeds from the pepper and cut it in half. Cut the peppercorns into strips.
5. Add chopped pepper to the rest of the vegetables. Mix salad ingredients. Salt and sugar the dish, stir with a wooden spoon. Stir chopped garlic into the mixture.
6. Prepare clean and dry jars, sterilized in advance in the oven, microwave or steam.
7. Boil the marinade by boiling water and adding vinegar and vegetable oil.

Attention! For preparation, you can use either table vinegar, apple vinegar, rice vinegar, or malt vinegar - each product will give the dish a special taste.

1. Place assorted vegetables into jars. Fill the jars to the top with boiling marinade.
2. Seal the jars with lids. Store the workpiece in a cool place.

Vegetable salad from cabbage and peppers for the winter: a classic recipe

A bright salad of cabbage, peppers, carrots and onions will not only be a vitamin-rich snack, but will also be perfect as a side dish for meat or fish. This salad can be eaten immediately, without waiting for winter, or prepared for future use.

Products:

• Carrots – 200 g
• Cabbage – 1.5 kg
• Onion – 300 g
• Sweet pepper – 400 g

For the marinade:

• Vinegar – 80 ml
• Sugar – 20 g
• Salt – 25 g
• Oil – 100 ml
• Laurel leaves – 3 pcs.
• Peppercorns – 6 pcs.

1. Wash and peel vegetables before cooking. Grate the carrots using a large-toothed grater, cut the remaining vegetables into strips.

Attention! To make the salad bright, you can take peppers of different colors.

1. Pour the chopped vegetables into a bowl and stir.
2. Prepare the marinade. To do this, dissolve salt and granulated sugar crystals in vinegar. Add sunflower oil to the preparation.
3. Pour the prepared marinade over the vegetables. Mix the salad.
4. Place peppercorns and bay leaves into sterilized jars. Tamp the salad into jars on top.
5. Place the jars, covered with lids, in a wide saucepan of hot water. Sterilize the workpiece for 15 minutes.

Fresh cabbage salad with bell peppers without sterilization

Another traditional version of winter preparation made from cabbage and peppers will surprise you with its ease of preparation and lack of sterilization. The result is a delicious, crispy delicacy that can be served both for a festive dinner and for a weekday lunch.

Products:

• Cabbage – 5 kg
• Carrots – 1 kg
• Onion – 1 kg
• Sweet pepper – 1 kg
• Vegetable oil – 350 g
• Salt – 4 tbsp.
• Vinegar – 250 g

The preparation of a vegetable dish is as follows:

1. Separate the cabbage heads from the top dirty leaves and chop them.

Attention! The finer you chop the cabbage, the milder the salad will taste. At the same time, you cannot crush the cabbage slices with your hands.

1. Wash the peeled onion and cut into small pieces.
2. Grind the pepper without seeds and stalk into strips.
3. Peel the carrots and grate them on a fine grater.
4. Mix all the prepared vegetables together. Add salt, pepper, oil and vinegar to the preparation. Mix the mixture thoroughly with a spoon.
5. Place the finished dish tightly in jars, cover the container with cloth or gauze. Leave the workpiece in a warm place for three days.
6. After the time has passed, close the jars with lids and transfer to the refrigerator.

This preparation can be stored for a long time, without spoiling the taste or aroma of the dish.

Spicy appetizer of bell pepper and cabbage

Cabbage and pepper salad for the winter is easy to prepare, and the taste will surprise even gourmets of spicy dishes.

Components:

• Cabbage – 1 kg
• Sweet pepper – 2 pcs.
• Chili pepper – 1 pc.
• Carrots – 2 pcs.

• Sugar – 100 g
• Salt – 1.5 tsp.
• Water – 1 tbsp.
• Vinegar – 1/3 tbsp.
• Sunflower oil – 100 ml

How to prepare cabbage salad with sweet peppers:

1. Wash the cabbage and chop it.
2. Mix cabbage sticks with grated carrots.
3. Add bell peppers, cut into strips without seeds and stalks, to the vegetables.
4. Pour spices into the vegetable stock and stir.
5. Pack the salad into clean jars, compacting.
6. Fill the container to the top with marinade prepared using water mixed with salt, sugar, vinegar and oil.
7. Sterilize half-liter jars of cabbage in a water bath for 15 minutes, liter jars for 30 minutes.
8. Seal the containers with lids. Store the workpiece in a cool place.

Hunter's cabbage and pepper salad

Using pepper and cabbage, you can prepare a very tasty appetizer that will always help out the hostess if guests suddenly come. It is better to preserve salad at the end of the harvesting season, at a time when late varieties of cabbage are ripening and green tomatoes need to be picked from the beds.

Ingredients:

• Cabbage – 300 g
• Peppers, cucumbers, green tomatoes – 200 g each
• Carrots – 100 g
• Onion -150 g
• Garlic cloves – 2 pcs.
• Sprigs of dill, parsley - 1 pc.
• Vinegar – 4 tbsp.
• Vegetable oil – 2 tbsp.
• Salt – 1 tbsp.

1. Peel, wash, and cut carrots into strips.
2. Peel, rinse and chop the onion into half rings.
3. Cut the sweet peppers in half, remove the seeds, membranes and remove the stalks. Cut the vegetable into strips.
4. Rinse the cucumbers, trim both sides, and cut into strips.
5. Peel the tomatoes and cut into cubes.
6. Rinse and chop the cabbage into pieces.
7. Peel the garlic and pass through a press.
8. Mix the prepared vegetables in a bowl, add salt to taste. Leave the vegetable salad on the table for 60 minutes to absorb the flavors and aromas.
9. After the time has passed, stir in vinegar and vegetable oil into the mixture and heat the assorted vegetables in a frying pan, avoiding boiling.

Attention! It is better to heat the salad in small portions so that all the vegetables have time to steam evenly and not overcook.

1. Place the prepared snack into clean jars. Cover the containers with lids.
2. Send the workpieces for pasteurization in a water bath:

• half-liter container - for 12 minutes;
• liter - for 15 minutes.

1. Seal the jars with lids, turn them upside down and wrap them until they cool completely.

The famous philosopher and mathematician of the Ancient World, Pythagoras, wrote in one of his treatises that cabbage “is a vegetable that supports the vigor of the body and a cheerful, calm mood of spirit.” And ancient doctors strongly recommended that mothers feed this vegetable to their young children so that they would grow up strong and healthy.

Not much has changed since then and we continue to love her in all her forms. A special place “in these types” is occupied by salads, of which there are simply a huge variety at present.

A fresh spring vegetable is good on its own or in combination with almost all other vegetables, fruits and even meat products. Which makes it simply an indispensable product for preparing spring and summer dishes.

As soon as we see the first, fresh green forks on store shelves, we, regardless of the spring price, definitely buy them just to cut them for the first salad. It is from white cabbage that we will prepare our favorite dishes today.

And it doesn’t matter what we cook them with - fresh cucumber, or carrots, or a green apple. Or we might want to add sausage, chicken, meat or cheese to them. It also doesn’t matter what we decide to season them with - olive oil, vinegar or lemon, sour cream or mayonnaise. Only one thing is important - that all of them will certainly delight us with their fresh and delicate taste; an aroma that cannot be confused with any other; and what Pythagoras spoke about many years ago - a great mood and a cheerful spirit!

And today’s selection of recipes will also serve the same purpose. We will cook, enjoy and get the intended sensations.

This option is especially good with fresh early cabbage. It contains all the flavors - slightly bitter, sour, sweet and salty.

We will need:

• cabbage - 0.5 kg
• fresh cucumber – 2 pcs.
• dill - 50 g
• green onions - 2 - 3 stalks
• vegetable oil (preferably olive)
• vinegar 9% - 0.5 - 1 teaspoon
• sugar - 0.5 tsp
• salt - 0.5 tsp

Preparation:

1. Remove the top coarse leaves from the fork and finely chop the product.

2. Add salt, about half a teaspoon. Adjust the amount of salt yourself, everyone has their own taste: some like it saltier, while others don’t add it to their dishes at all.

3. Grind with salt. At this stage, there is a rule: the older the vegetable, the tougher its leaves, which means the harder it should be ground.

Since today we have young and tender fork, we grind it only slightly. So that it becomes a little softer and lets out the juice. Although the second is not always necessary, again for young cabbage. But many autumn varieties have too hard leaves, and they must be thoroughly crushed with salt until the juice appears.

4. Cut the cucumbers into thin short strips. Sometimes they are grated, but I would not recommend this, because grated cucumbers will look like porridge and will produce a lot of excess juice.

But if you cut them thinner, the dish will look much more aesthetically pleasing, and the cucumbers in it will be tangible and tasty.

5. Cut off the rough stems from the dill, then chop the remaining tender part. Add to dish. Do the same with green onions.

Leave a little chopped dill and onion to sprinkle on the finished dish.

6. Prepare the dressing. Sometimes all the ingredients for it are simply added to the total mass, then everything is mixed. But it’s better to first mix them in a separate bowl, and only then pour everything into a bowl with the chopped vegetables.

This way, all the ingredients will mix better and more evenly with the dressing.

7. For dressing, mix vegetable oil, preferably olive oil. And I like to mix olive oil with flaxseed. Let me remind you that . It turns out not only tasty, but also healthy.

Add sugar and vinegar to taste, directly into the oil. To better dissolve sugar, you can add it not in crystals, but in the form of powdered sugar. In this case, its quantity must be reduced.

We also add vinegar according to our taste. By the way, you can replace it with lemon juice. To do this, instead of vinegar, add lemon juice squeezed from lemon to the dressing, of course, also to taste.

8. Mix all the ingredients with the dressing sauce and let it sit for a while so that everything is soaked.

9. The salad should be presented beautifully. To do this, you should not serve it in the same container in which it was prepared. Place the contents in a deep or flat plate in the form of a neat slide and sprinkle the remaining dill and onion on top.

Everything should not only be tasty, but also served beautifully, neatly and tastefully!

Here is such a simple, but at the same time the most delicious option we got.

It only remains to add that the amount of dill can be increased. And in this case, the dish produces a more emphasized and characteristic dill smell. Or you can add garlic to the recipe. And needless to say, in this case you will get a new amazing taste and aroma.

Cafe cabbage with carrots and vinegar

We will need:

• white cabbage – 500 gr
• carrots - 1 pc.
• onions - 1 piece (small)
• vinegar 3% - 2 tbsp. spoon
• vegetable oil - 2 tbsp. spoon
• sugar - 1 teaspoon
• salt - to taste

Preparation:

1. Remove the top rough and dirty leaves from the vegetable. If necessary, wash the forks with cold water, dry with paper towels and chop finely.

One of the secrets to getting a tasty dish is a thin shredder. The thinner you cut it, the tastier it will be.

2. Add salt to taste and rub with your hands until juice appears. But you don’t need to be too zealous so that the cabbage doesn’t lose its shape.

At this stage, you need to leave it for a while to let it sit and salt.

3. Meanwhile, peel and grate the carrots. Also peel the onion and cut into small cubes.

4. Place all vegetables in a bowl.

5. Prepare the dressing. To do this, mix vinegar, oil and sugar.

6. Pour the dressing over the vegetables and stir. Place in the refrigerator for 15 - 30 minutes.

The secret of a salad, like in a cafeteria, is to let it sit and marinate thoroughly.

7. The finished dish can be sprinkled with fresh chopped dill if desired.

The dish turns out so tasty that until you eat it all, you won’t be able to stop.

And one of my friends always adds a couple or three cloves of chopped garlic to such a salad. And how delicious it turns out in this version! Just imagine, from the most ordinary products you can create an incredibly tasty dish! And needless to say, it’s not only tasty, but also healthy.

The same cabbage as in the cafeteria. Another recipe

Here is another version of the same recipe, but it differs in that the ingredients are added differently. That is, first all the ingredients are combined with vinegar and oil, and then it’s all ground.

And don’t forget that the salad needs to sit for a while so that all the ingredients are saturated with each other’s juices and so that they have time to marinate a little.

Salad with lemon juice and soy sauce

I first tried this salad at a friend’s birthday party. She celebrates it at the beginning of May, that is, when the first cabbage appears on the market. And I must say that it struck me with two components at once: the first was the tomatoes in the dish (I had never added them in such a combination before), and the second was that the dressing sauce contained soy sauce. And here's the recipe.

We will need:

• white cabbage – 300 gr
• cucumber - 1 piece (small)
• tomato - 1 pc.
• lemon - 1/4 part
• soy sauce - 1 tbsp. spoon
• olive oil - 2 tbsp. spoons
• salt - to taste
• sugar - 1 teaspoon
• parsley - for decoration

Preparation:

1. Remove the top coarse leaves from the head of cabbage; if necessary, wash it. Then dry with paper towels and cut into thin strips. The thing to remember here is that the thinner you cut it, the tastier it will be.

2. Transfer the chopped meat into a deep bowl, sprinkle with salt and grind until soft and the first juice appears.

However, do not overdo it; the cabbage should not turn into mush.

3. The cucumber can be grated or cut into small strips. Today I chose the first option to make the salad more juicy.

Transfer the grated cucumber to a bowl.

4. Cut the tomato into smaller cubes or strips.

5. Mix all ingredients and taste if there is enough salt. If not, add salt to taste.

6. Prepare the dressing. To do this, pour olive oil into a separate bowl and add lemon juice. You can squeeze it directly with your hands, or use a juicer.

Then pour in a spoonful of soy sauce and add sugar. Stir the mixture until it dissolves.

7. Pour the dressing over the contents, stir and let stand for 10 minutes so that it marinates a little.

8. Place it in a bowl, or in a large flat plate in the form of a slide. Pour the resulting juice on top. Garnish with sprigs of curly parsley.

Spicy salad with garlic and mayonnaise

And for those who like to dress their salad with mayonnaise or sour cream, there is this recipe.

• cabbage - 500 gr
• garlic - 3 - 4 cloves
• mayonnaise or sour cream - 200 g
• cranberries - 1 tbsp. spoon
• salt - to taste

Preparation:

1. Finely chop the cabbage, place in a large, deep bowl and sprinkle with salt.

2. Grind with salt until the juice comes out.

3. Grind the garlic using a press or simply grind it in a mortar. Add it to the bowl.

4. Mix everything and season with mayonnaise or sour cream.

5. Stir, then carefully place in a dish. Garnish with cranberries.

Eat immediately. In this version, it is better to cook at once. It is not advisable to leave it in the refrigerator until the next day. However, like all other dishes from this category.

Fresh cabbage is bitter, and if you leave it until the second day, the bitterness may intensify and become predominant in the dish, which can ruin its taste.

It is also not advisable to prepare mayonnaise or mixed salads for future use. It's best to eat them right away.

Cabbage salad with carrots and green peas

You will need:

• cabbage - 350 gr
• carrots - 50 gr
• green peas - 100 gr
• mayonnaise - 100 gr
• boiled egg - 1 pc.
• greenery
• salt - to taste

Preparation:

The salad is as simple as it is delicious. And it’s not at all difficult to prepare and, most importantly, quickly.

1. Remove the top coarse leaves from the head of cabbage and clean off any dirt that remains on the leaves.

If desired, the forks can be washed under running cold water. Then dry with paper towels and cut into thin strips.

2. Peel the carrots and chop them thinner. Or grate on a Korean carrot grater using a thin attachment.

3. Grind the cabbage with salt. Do not add a lot of salt, since the mayonnaise with which we will season it is itself quite salty.

4. Add chopped carrots and a peeled and cut into small cubes or strips egg. The egg can be cut with an egg slicer.

Add also green peas. If it comes from a fresh harvest and is not hard, then add it, or you can use canned from a jar.

5. Gently mix and season with mayonnaise.

6. Before serving, chop the herbs, dill or parsley and sprinkle generously on top.

Serve and eat with pleasure.

I know that not everyone considers mayonnaise a worthy dressing. Some people don't use it at all. So, mayonnaise can be replaced with sour cream, or the same olive oil.

Green apple salad

When you don’t want to dress the salad with vinegar, then you can use a green apple for sourness. The Semerenko variety is very suitable for this. Its fruits are sweet and sour, and thanks to this you don’t have to add sugar. An apple will replace both and give the desired taste.

We will need:

• cabbage - 500 gr
• apple - 1 - 2 pcs
• carrots - 1 pc.
• onion - 1 piece (small)
• sour cream - 0.5 cups
• poppy seed - 1 teaspoon
• sugar - to taste and desire
• salt, pepper - to taste
• greens - for serving

Preparation:

You can simply combine all the ingredients using one of the methods I described above. And you can prepare the dish in a very unusual way.

1. Chop the cabbage into small strips. Add salt to taste.

Squeeze it lightly and put it on very low heat. Heat and stir constantly until it settles.

2. Strain the resulting juice and place the vegetable in a bowl.

3. Grate the carrots using a Korean carrot grater. Cut the onion into very small cubes. Add both to the bowl.

4. Cut the apple into thin strips. Reserve a quarter for garnish. If it has rough skin, it is better to peel it. Sprinkle the apple with poppy seeds and stir until the poppy seeds stick to the fruit. Also add it to the rest of the ingredients.

You don’t have to use poppy seeds, but look how much more positive the dish looks.

5. Stir. Add a little ground black pepper to the sour cream. If the apple is very sour, then add half a teaspoon of sugar. Stir and season with sour cream dressing.

6. Place the salad in a deep plate or flat dish in the form of a slide. Sprinkle chopped herbs on top and garnish with apple slices.

To make the dish look more beautiful, you can use fruit of a brighter color for decoration.

It can be cooked without preheating the cabbage.

Recipe with smoked sausage with mayonnaise

This option is prepared less often than vitamin ones. But if you want a dish with more calories, here is the recipe.

We will need:

• cabbage - 500 gr
• smoked sausage – 200 gr
• mayonnaise - 100 gr
• salt, pepper - to taste
• greens - for decoration

Preparation:

The recipe is very simple and easy. It will take no more than 10 minutes to cook it.

1. Clean the head of cabbage from top leaves and dirt. Chop into fine strips. We remember that the smaller the size, the tastier the final result will be.

2. Place everything in a bowl and grind with salt until the first juice appears.

3. Mix one and the other and season with mayonnaise.

4. Add a little pepper. Stir and serve.

The recipe specifies smoked sausage, but you can also use boiled varieties, such as “Doctorskaya”. You can also cook it with the addition of boiled chicken or meat.

“Pastel” of cabbage and beets

This salad is prepared very simply and quickly. And it received such an interesting name because it cleanses the intestines well. Also, with this combination it is good to go out of any diet.

The composition of the ingredients is the simplest; the products are not available on store shelves either in summer or winter. And of course it is worth saying that although it is simple, it is very tasty.

In this version we use fresh beets, and the salad can rightfully be called “Vitamin”. It tastes good, is healthy and is always eaten with great pleasure.

And in winter, I cook it with boiled beets. And then you get this vinaigrette from fresh cabbage. You can add boiled beans and all other ingredients that we usually add to a vinaigrette. And if you don’t have time to cook it, then canned food will always come to the rescue.

By the way, recently on the Internet I came across the site “Fry - Steam”, where I found a lot of delicious recipes for our favorite dish - vinaigrette. I highly recommend reading it. Before this, I always cooked it according to only one recipe.

“Winter” vegetable salad with radish

In winter, cucumbers, tomatoes and bell peppers are not so juicy and tasty. And therefore, they can be replaced with a vegetable that is more useful in winter - radish.

It is better to use Uzbek green radish. It is not so bitter, and also more juicy. And when combined with carrots it is also very tasty.

We will need:

• cabbage - 300 gr
• radish - 1 piece (small)
• carrots - 1 piece
• mayonnaise - 2 tbsp. spoons
• sour cream - 2 tbsp. spoons
• salt and sugar - to taste

Preparation:

1. Peel the cabbage from the top leaves and chop it into very thin strips.

2. Sprinkle with salt and grind until juice forms and is slightly soft.

3. Grate the carrots and green radish on a coarse grater, or better yet, on a Korean carrot grater.

4. Combine vegetables. Sprinkle with sugar, taste if there is enough salt, add as needed.

5. Season with sour cream combined with mayonnaise. You can use one or the other for dressing, but I like it when this particular salad is dressed with both.

Sour cream will give a slight sourness and mayonnaise will soften the taste of the bitter radish. And the combination will result in a balanced and harmonious taste.

If you decide to season it only with mayonnaise, then add a little vinegar or a tablespoon of lemon juice.

You can also use crackers for decoration. Just don't put them in ahead of time so they stay crispy when serving.

“Autumn” salad with turnips and cranberries

If we are preparing a salad with radishes, then why not prepare it with turnips.

We will need:

• cabbage - 200 gr
• carrots - 1 pc.
• turnip - 1 piece
• cranberries - 1 cup
• honey - 1 tbsp. spoon
• salt - to taste

Preparation:

1. Finely chop the cabbage, add salt and rub with your hands to make it softer.

2. Peel the carrots and turnips and grate them on a medium grater.

3. Stir the vegetables, add cranberries and honey. Test to see if there is enough salt. If necessary, add it too. Stir and serve.

If the cabbage is quite tough and gives little juice, you can add a little olive oil to the salad.

Fresh cabbage salad in Hungarian style

We will need:

• cabbage - 100 gr
• boiled potatoes - 2 - 3 pcs
• grated horseradish - 2 tbsp. spoons
• lard - 50 - 70 g
• lemon juice - 1 tbsp. spoon (you can use vinegar 3%)
• vegetable oil - to taste (2 - 3 tablespoons)
• salt, pepper - to taste

Preparation:

1. Chop fresh cabbage into small strips. Stir in salt and mash slightly to soften it.

2. Cut the potatoes into small cubes, cut the bacon into thin strips.

3. Combine all ingredients in a bowl, not forgetting 2 tablespoons of horseradish. Add squeezed lemon juice or vinegar. Pepper to taste.

Eat with pleasure.

“Summer” salad with egg and bell pepper

And this option is very tasty in the summer, when vegetables have gained juiciness, color and taste from the sun. It turns out to be super vitamin-packed. And delicious, of course.

We will need:

• fresh cabbage - 300 gr
• tomatoes - 2 pcs.
• bell pepper - 2 pcs
• boiled eggs - 2 pcs
• vegetable oil - 2 tbsp. spoons
• vinegar 3% - 1 tbsp. spoon
• mustard - 1 teaspoon
• salt - to taste
• greens - for decoration

Preparation:

1. Peel the forks and chop into small strips. Lightly knead with your hands.

2. Soak the tomatoes in boiling water for 2 - 3 minutes, then rinse them with cold water and remove the skins. Then cut into circles.

3. Bake the pepper in the oven, then cool and remove the skin. Then cut into small strips.

4. Divide the eggs into yolks and whites. Cut the whites into strips and grate the yolks on a fine grater.

5. Prepare the dressing. To do this, mix vegetable oil, vinegar, mustard, salt and sugar.

6. Combine vegetables and egg whites. Top with dressing. Garnish with grated yolks and herbs.

The salad is ready, you can serve and eat.

Uzbek cabbage salad with meat and radish

And this option is being prepared in Uzbekistan. And it even has a name. Unfortunately, I don’t remember the name, but you can eat this dish in cafes and restaurants. And if you cook it yourself, you can do it at home.

We will need:

• boiled meat - 200 g
• cabbage - 200 gr
• radish - 2 pieces
• carrots - 1 pc.
• cucumber – 1 – 2 pieces (small)
• egg - 3 pcs
• mayonnaise - 0.5 cups
• parsley - 1 bunch
• salt - to taste
• vinegar 3% - 1 tbsp. spoon

Preparation:

1. Cut the boiled meat into thin strips. It is better to take non-fatty meat, beef or lamb. Leave some meat for decoration.

2. Boil the eggs, cool and chop finely. Or use an egg slicer. Reserve half an egg for decoration.

3. Peel the green radish and cut into small strips. Pour in salted cold water and let stand for 10 - 15 minutes to release the bitterness. Then drain the water and let the radish dry a little.

4. Cut the carrots into thin strips. Dilute the vinegar in two tablespoons of water and pour the marinade over the carrots. Leave to marinate for 15 - 20 minutes.

5. Chop the cabbage into thin strips and rub with salt to make it softer.

6. Cut the cucumbers into strips. It is better to take small-sized young cucumbers. If you use a large specimen, then it will need to be peeled.

Cut the stems off the parsley and chop. Leave a couple of branches for decoration.

7. Mix all ingredients in one bowl. Season with mayonnaise and mix. Then carefully place in a salad bowl. Garnish with fresh parsley, sliced ​​eggs and pieces of meat.

Serve and eat with pleasure!

This salad turns out to be satisfying and nutritious. It can be beautifully decorated and served even on a festive table. The guests will be delighted.

Spicy cabbage with cherry tomatoes and celery

And this version of the dish is distinguished by its original dressing, and the fact that it contains a stalk of celery. Agree, this combination does not occur very often.

We will need:

• cabbage - 500 gr
• celery stalk 1 piece
• cherry tomatoes - 5 - 6 pcs
• dill - 0.5 bunch
• green onions -0.5 bunch
• ground red hot pepper - a pinch
• salt - to taste

For refueling:

• horseradish - 2 teaspoons
• hot Tabasco sauce -0.5 - 1 teaspoon
• mustard - 1 tbsp. spoon
• wine vinegar - 2 teaspoons
• vegetable oil - 5 tbsp. spoons
• salt - to taste

Preparation:

1. Chop the cabbage into thin strips and rub with salt until soft.

2. Add celery cut into thin strips, chopped herbs and a pinch of red hot pepper.

3. Cut cherry tomatoes into two halves or quarters. Add to the crushed mixture.

4. Mix all ingredients for the sauce.

You can also chop a regular tomato instead of cherry tomatoes.

If you don’t want the salad to be too spicy, add hot ketchup instead of Tabasco sauce. And instead of two spoons of horseradish, add one.

Vegetable salad “Tenderness” with canned corn

This option is not only tasty, but also very beautiful. It uses brightly colored ingredients which makes it look quite delicious!

We will need:

• cabbage - 300 gr
• cucumber – 1 – 2 pcs
• bell red pepper - 1 pc.
• canned corn - 0.5 cans
• dill - 0.5 bunch
• salt, pepper - to taste

Preparation:

1. Cut the cabbage into strips, mix with salt and squeeze lightly to make it softer.

2. Cut cucumbers and sweet peppers into neat strips. Chop the dill.

3. Combine all the ingredients, add canned corn to them, from which all the liquid must first be drained. Add salt and pepper to taste.

4. Season the salad with vegetable oil, it’s good if it’s olive oil. Place in a bowl and serve.

"Double cabbage"

We will need:

• white cabbage – 150 gr
• red cabbage - 150 gr
• green onion - 2 stalks
• wine vinegar (white) - 2 teaspoons
• olive oil - 2 - 3 tbsp. spoons
• mustard - 0.5 teaspoon
• cumin seeds - 1 teaspoon
• salt - to taste

Preparation:

1. Chop all the cabbage into small strips, place in a bowl and lightly squeeze with salt.

2. Chop the green onions and add to the slicing.

3. Pour vinegar, oil into a jar with a screw-on lid, add mustard and cumin seeds. Shake thoroughly and pour over the vegetables.

4. Let stand for 20 minutes, then stir again and place in a bowl. Serve to the table.

That's how many interesting and tasty options we came up with.

Of course, these are not all recipes. They can be invented in accordance with how our imagination is developed. For example, you can cook with carrots in Korean style, with zucchini, with avocado, with radishes, or with pears, plums, apricots, and cherries. You can cook with chicken, turkey, shrimp, crab sticks, boiled fish and even sprats. Any cheese would also pair well with our main ingredient today.

Today we looked at recipes only for white cabbage. But there are a lot of recipes with other varieties, for example from kohlrabi, from Savoy, and of course from Beijing, which can be combined with any ingredients.

But today we will limit ourselves to this, and there will be another article with these varieties.

And I'll leave it at that. If you find interesting recipes and you liked the article, share it on social networks. Let everyone also choose a recipe to their liking.

Bon appetit!

Fast? For this you will not need a lot of time, as well as a large set of ingredients. You should purchase only inexpensive components that are available in almost any store.

By the way, if you are an avid summer resident, then a quick one with bell pepper will cost you pennies. After all, all the ingredients that make up this snack can be easily grown in your own garden beds.

Making cabbage salad with bell peppers quick

There is nothing complicated in preparing such a snack. Therefore, even an inexperienced cook can make it. But for this you need to prepare the following products in advance:

• young white cabbage - about ½ part of a medium and elastic fork;
• red bell pepper - 1 pc.;
• granulated sugar - dessert spoon;
• olive oil (use only without flavor) - about 45 ml;
• natural vinegar - approximately 2 dessert spoons.

Processing the ingredients

Quick cabbage salad with bell peppers is very easy to prepare. To do this, take a young head of cabbage and clean it of damaged leaves. Then the cabbage is thoroughly washed in warm water, shaken vigorously and chopped into very thin and long strips. After this, peel the juicy carrots and grate them on the smallest grater. As for sweet red pepper, the stalk is cut off, all seeds and partitions are removed, and then chopped into thin half rings.

The process of forming a vitamin salad

How should we formulate the salad we are considering? Cabbage with bell peppers and carrots do not immediately mix in one bowl. This is due to the fact that some vegetables need to be mashed separately by hand.

Thus, to prepare a delicious snack dish, take a deep enamel bowl, put white cabbage strips and finely grated carrots in it. Then the ingredients are seasoned with salt and kneaded vigorously with your hands. As a result of these actions, you should end up with fairly limp vegetables. After this, add red bell pepper to them and repeat the kneading procedure again, but for a shorter time (so that the sweet vegetable remains a little harsh and crunches on the teeth).

Seasoning the appetizer dish

How to season the delicious Cabbage with bell peppers and carrots is first flavored with natural 6% vinegar, and then a little sugar and unflavoured olive oil are added. After this, all ingredients must be thoroughly mixed and placed on plates.

Serving vitamin salad to the table

Now you know how to prepare quick cabbage with bell peppers and carrots. After the vitamin salad is formed and seasoned with spices, it is immediately presented to family members. It is recommended to eat this snack along with a hot lunch.

By the way, it is advisable to eat it in one sitting, since such a salad gets stale very quickly and becomes not very tasty.

Pepper marinated with cabbage

If you want to make not just a salad, but a savory appetizer for the dinner table, we recommend using the recipe presented. Thanks to it, you will make your home family dinner brighter and richer.

So, to prepare peppers marinated with cabbage, you need to have the following ingredients available:

• young white cabbage - about ½ part of a large and elastic fork;
• red bell pepper - 2 pcs.;
• large juicy carrots - 1 pc.;
• white onion - 2 pcs.;
• granulated sugar - 3 large spoons;
• medium-sized table salt - at your discretion;
• olive oil (use only without flavor) - about 300 ml;
• natural vinegar - about 5 large spoons;
• red pepper, dried basil - at your discretion.

Processing the ingredients

Quick pickled cabbage with pepper turns out very tasty and piquant. This appetizer is good to serve at friendly feasts along with alcoholic drinks. But before you cook it, you should process all the products.

White cabbage is freed from spoiled leaves, and then washed well, dried and cut into fairly large strips. After this, peel a large carrot and a head of white onion. The first vegetable is grated on a large grater, and the second is cut into half rings. Red bell pepper is crushed exactly the same way. But before that, it is thoroughly washed and freed from the stalk and seeds.

Forming a snack

After chopping all the vegetables, they begin to form a savory snack. To do this, young white cabbage is placed in an enamel basin, and then kneaded vigorously with your hands. When the vegetable becomes softer, add grated carrots, half rings of bell pepper and onions. After this, the procedure of mixing the ingredients is repeated again.

Pickling process

Having received limp products, they begin to marinate them. To do this, mix natural granulated sugar, ground paprika, salt, olive oil, ground red pepper and dried basil in a small bowl. Having received a homogeneous pulp, it is spread over the vegetable mixture.

After mixing all the ingredients with your hands, they are carefully placed in glass jars. At the same time, the snack is carefully compacted with a masher. To do this, the container is not filled immediately, but gradually.

After the jar is filled to the shoulders, place it on a plate and lightly cover with a lid. In this form, the vegetables are left at room temperature for 36 hours. Then they are tightly closed and sent to the refrigerator for another half a day. During this time, cabbage, sweet peppers and other vegetables should marinate well, become spicy and tasty.

How to present it to the table?

After pickling fresh vegetables, they are placed in a deep bowl and served to the table along with a slice of bread. It should be noted that such an appetizer can not just be eaten at lunch, but added to some salad (for example, to a vinaigrette).

Let's sum it up

Now you know that there is nothing complicated in preparing bell peppers. Using these recipes, you can make your own very aromatic and savory snacks that will please absolutely all your friends.

It should be noted that when preparing such salads, some housewives sometimes wonder whether Chinese cabbage, bell pepper and carrots go together. Experienced chefs claim that such ingredients always make very tasty snacks. However, it is not advisable to pickle them, since Chinese cabbage is not intended for this.